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BOW TIE BLACK BEAN PASTA

Source of Recipe

Diabetic Gourmet Magazine


Recipe Introduction

Nutritional Information Per Serving: Calories: 201, Fat: 2 g, Cholesterol: 0 mg, Sodium: 380 mg, Protein: 8 g, Carbohydrate: 33 g Diabetic Exchanges: 1/2 Vegetable, 2 Bread/Starch, 1/2 Fat Serves: 5 Source: "1,001 Recipes For People with Diabetes" by Surrey Books

List of Ingredients

- 4 ounces dried black beans
- 1/2 tablespoon canola oil
- 1/2 cup chopped onions
- 1/2 cup chopped red bell pepper
- 1/2 tablespoon crushed garlic
- 1/2 cup cooking sherry
- 2 cups vegetable stock
- 3 quarts water
- 1/2 teaspoon salt
- 4 ounces tiny bow tie pasta, uncooked
- 2 teaspoons fresh oregano
- 1 teaspoon fresh basil
- 1/2 tablespoon minced fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- Salt and pepper, to taste
- 2 green onions, chopped, as garnish





Recipe

Soak black beans overnight. Drain.

Heat canola oil in large saucepan over medium heat. Add onions,
bell pepper, and garlic. Cook until onions are clear and tender.
Add sherry and simmer until most liquid is absorbed. Add
vegetable stock and black beans. Bring to a boil, simmer, and
cook 1-1/2 hours or until beans are tender.

Bring water to a boil. Add salt and pasta. Stir occasionally
to prevent pasta from sticking. Cook 10 to 12 minutes or to
desired tenderness.

Add pasta to black bean mixture. Add spices and return pan to
a simmer. Season with salt and pepper to taste. Garnish with
chopped green onions.